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Martin Shanahan's Hake with Fennel, Beetroot and Orange

Martin Shanahan's Hake with Fennel, Beetroot and Orange
Martin Shanahan's Hake with Fennel, Beetroot and Orange

Another delicious fish dish from Martin Shanahan.

Ingredients

  • 2 fillets of hake
  • flour
  • salt & pepper
  • rapeseed oil for cooking
  • 1 fennel bulb (shredded)
  • 2 cooked beetroot (cubed)
  • juice & zest of a fresh orange
  • handful of fresh mint
  • 1 small onion, diced
  • a handful of capers
  • knob of butter
  • sea salt
  • 3 tblsp rapeseed or olive oil
  • juice of 1 orange

Method

  1. Shred the fennel & dice the onion.
  2. In a wide pan heat the oil & sweat the onion and fennel with a little drop of water, turn down the heat and simmer for approximately 8-10 minutes.
  3. Cube the beetroot into a bowl and chop in the mint.
  4. Add a nice squeeze of orange. Mix & refrigerate.
  5. Coat the fish in seasoned flour and tap off the excess.
  6. Heat some oil in a hot pan and fry fish on both sides with a drop of water until golden brown.
  7. To the fennel & onions add the capers, a knob of butter, some orange zest and season with sea salt.
  8. Plate the fennel and lay the fish on top with a spoon of beetroot salsa over.
  9. Finally finish with a drizzle of rapeseed oil.